Vegan Fettuccine Alfredo
Vegan cream cheese is widely available these days; you may even find a few supermarket options using a number of different bases, including almond, cashew and tofu. Pick whichever one suits your needs and tastes, and use it to whip up this fast, unfussy, plant-based version of a classic Alfredo. Because vegan cream cheeses can vary in acidity and saltiness, you’ll want to adjust the lemon juice and salt levels of the sauce to taste before adding it to your cooked pasta.
- Serves: 4 persons
- ½teaspoon kosher salt, plus more as needed
- 12ounces fettuccine, linguine or another pasta of choice (most dry pastas are vegan, but check the ingredient label to be sure)
- 1tablespoon olive oil or vegan butter
- 2garlic cloves, thinly sliced
- 8ounces vegan cream cheese
- 2tablespoons nutritional yeast
- 2teaspoons lemon juice, plus more as needed
- ⅛teaspoon ground nutmeg
- Black pepper, to taste
- Vegan Parmesan (optional)
- ¼cup nutritional yeast
- ¼cup cashews, pine nuts or shelled hemp seeds
- Pinch of fine sea salt
Step 1Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
Step 2While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, 3/4 cup water and 1/2 teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.
Step 3To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.
Step 4When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.